Sooo I was going to call this recipe “Vegan Spinach Artichoke Lasagna for One”…
Then I decided not to expose myself like that ha ha.
But really this recipe can reasonably serve two people, or provide very tasty leftovers for the lucky individual who gets to consume it all by themself! (themselves??)
Aka moi.
I’d been making four cheese spinach and artichoke lasagna for yearsss (yes real cheese) but since going plant based I hadn’t mustered up the courage to whip up a real deal vegan lasagna.
At least one that was actually worth sharing.
But guys, this is it!
This lasagna turned out so good, my mouth is still watering just thinking about it.
The filling is reminiscent of spinach artichoke dip, which is a huge plus obviously.
And it’s pretty dang healthy too!
It’s packed with veggies and contains ricotta made from almond milk, so you won’t be feeling like a cow after consuming a hefty portion.
Moo who.
All you have to do is layer up lasagna noodles, tomato basil marinara, and your scrumptious ricotta filling packed with fresh baby spinach, tender artichoke hearts, fragrant fresh basil, flavorful sun-dried tomatoes, vegan pesto, savory nutritional yeast, dried oregano, spicy red pepper flakes, black pepper and salt, then top her off with a handful of vegan Parm.
Bake away until bubbly and beautiful.
If you have the patience let her rest for 5 minutes before digging in… your taste buds will thank you.
No scorched buds here!
P.S. Of course you’re welcome to make your own vegan ricotta but I saved myself the time and just picked up the semi pricy store-bought variety. But hey, real cheese (and meat) is expensive so I really didn’t break the bank in that regard.
P.P.S. I made my own basil walnut pesto and had some leftover hanging in the fridge so that’s what I threw into the filling. To make a big ole batch in a food processor blitz together 2/3 cup toasted walnuts until finely chopped, then add 4 cups fresh basil leaves, the zest of one large lemon, the juice of half a lemon, salt, red pepper flakes, and black pepper to taste. Stream in 2/3 cup evoo until combined. Presto pesto!
Vegan Spinach Artichoke Lasagna for Two
Ingredients
- Olive oil, for adding to pasta water and greasing bottom of pan
- 4 boxed lasagna noodles (use whole wheat or gluten-free if you wish)
- 1 heaping cup tomato basil marinara (I use Muir Glen)
- 1/2 cup grated vegan Parmesan (I use Violife)
Filling:
- 1 cup vegan ricotta (I use Kite Hill)
- 2 gently packed cups roughly chopped fresh baby spinach
- 1 cup roughly chopped canned artichoke hearts, rinsed and squeezed dry
- 1/4 cup roughly chopped fresh basil
- 2 tablespoons roughly chopped sun-dried tomatoes, soaked in hot water to soften if dried
- 1 tablespoon vegan pesto, optional (I use basil walnut pesto)
- 2 teaspoons nutritional yeast
- 5 dashes dried oregano, or to taste
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Heat oven to 350 and bring a large pot of water to a boil.
- Meanwhile, in a large bowl, mix the ricotta, spinach, artichokes, basil, sun-dried tomatoes, pesto, nutritional yeast, oregano, red pepper flakes, black pepper, and salt until well combined.
- Grease a 9x4 glass loaf pan.
- Add a splash of oil to the boiling water to prevent sticking, then gently add the noodles. Cook for 4 minutes or until just shy of al dente. The pasta will continue to cook in the oven. Drain the noodles.
- Spread a thin layer of marinara on the bottom of the pan, then top with one noodle, a fourth of the remaining sauce, and one third of the filling. Repeat twice more until the filling is used up. Place the last noodle on top and cover with the remaining sauce. Sprinkle the Parmesan on top.
- Cover with foil, and bake for 30 minutes. Remove the foil and bake for 10 more minutes, or until hot and bubbling. Let the lasagna rest for 5 to 10 minutes before serving.